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Posted: **Wed Feb 25, 2009 9:25 pm**

As requested by Wheels. This is modified from my original recipe.

3lbs. pork butts
.5 lb back fat
8g minced garlic
1/2 cup dry white wine
10g porcini powder(dried porcini pulverized in food processor)
4g dry sage
3g fresh sage
5g pepper
32g salt
3/4- 1 cup parmiggiano(I used 1 cup, some may want to use less)

Posted: **Wed Feb 25, 2009 9:35 pm**

Thank you

Posted: **Wed Feb 25, 2009 10:04 pm**

wheels wrote:Thank you

Don't thank me til after you've tried them :wink:

Posted: **Wed Feb 25, 2009 11:59 pm**

It may be some time Scotty, there's so many I want to do.

www.sausagemaking.org

Porcini, sage, parmiggiano sausage

Porcini, sage, parmiggiano sausage